Description
Crispy on the outside and gooey on the inside, Korean Potato Cheese Pancakes are a delicious street food snack made with shredded potatoes and melted cheese at the center.
Ingredients
Units
Scale
- 2 large russet potatoes, peeled
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1/2 cup mozzarella cheese, shredded or cubed
- 1 tablespoon vegetable oil (for frying)
- Optional: chopped green onions or parsley for garnish
Instructions
- Grate the potatoes using a box grater and place them in a bowl of cold water. Let them sit for 5-10 minutes to remove excess starch.
- Drain the grated potatoes using a cheesecloth or clean kitchen towel, squeezing out as much water as possible.
- Place the grated potatoes in a bowl and season with salt, pepper, and cornstarch. Mix well to combine.
- Divide the potato mixture into 4 portions. Flatten each portion in your hand, place a bit of cheese in the center, and fold the mixture over to seal the cheese inside.
- Heat oil in a skillet over medium heat. Add the pancakes and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Remove from skillet and place on paper towels to drain excess oil.
- Garnish with optional green onions or parsley and serve hot.
Notes
- Use a non-stick pan for easier flipping and cleanup.
- Experiment with different cheeses like cheddar or gouda for flavor variations.
- Serve with a dipping sauce like spicy mayo or soy-vinegar dip.
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg